Marinated Pork Loin
Bill Snell, Cocotte Restaurant
and Loulou [Cocotte, 337 Fifth Ave. between Fourth and Fifth
streets, (718) 832-6848; Loulou, 222 DeKalb Ave. at Adelphi Street,
(718) 246-0633]
Brine:
1 cup water
1/2 cup sugar
1/4 cup salt
3 whole cloves of star anise
Pork:
2 pounds lean pork loin
Fresh ground pepper
2 tablespoons butter
2 tablespoons canola oil
Brussels sprouts:
3 pint containers fresh Brussels sprouts – sliced thin and separated
1/2 pound smoked bacon – cut into 1/2-inch pieces
Pork:
Preheat oven to 400 degrees.
1. Combine all ingredients in large pot. Add pork and let marinate,
covered for four hours.
2. Remove loin, pat dry, and season with freshly ground pepper.
3. Add oil to large skillet and, using high heat, sear the pork,
about two minutes on each side until golden.
4. Place pork in oven and roast for about eight minutes.
Snell recommends adding one tablespoon of brandy and one cup
of cranberry sauce to the drippings. Cook on high heat until
slightly thickened for a delicious sauce.
Brussels sprouts:
1. Saute the bacon in large pan until fat is rendered and bacon
is almost crisp.
2. Add the Brussels sprouts to the pan and cook for five to
eight minutes until wilted. Season with salt and pepper to taste.
Wine suggestions
Vaughan pairs a Flora Springs Sangiovese 2000 ($16) with the
pork.
"This rich, full-bodied wine with its ripe fruitiness and
rich, velvety texture is a nice match for the pork," she
says. Another choice: Domaine Bourillon d’Orleans Vouvray Sec
2001 ($14).
